Directions:
Wrap 1/2 slice of bacon around meatball, use toothpick to secure. Smoke over hickory for 2 hours. Toss smoked meatballs in Real Urban BBQ Original Sauce and caramelize in oven at 350 degrees for 10 minutes.

Season both sides with rub. Smoke fat side up: 6 hours at 198, then another 8 hours at 250. Reach internal temp of 198 – 205. Cool 2 hours prior to cutting. Always cut against the grain

You can also cook brisket on a regular grill, in the oven, or there are even some crock pot methods.

Burnt Ends

Start with your smoked brisket. Remove deckle and trim fat (deckle is the top portion of the brisket). Re-season with rub. Re-smoke for 3-4 hours until outside gets crispy. Remove from smoker, cut into cubes